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Green Chile Corn Bread

1 1/2 c cornmeal
1/2 c whole wheat flour
1 1/2 t baking soda
1 t baking powder
1 t salt
1/2 c sour cream
2 eggs, well beaten
1 c buttermilk
1 c grated Cheddar cheese
2 jalapeno peppers, seeded and minced or 4-oz can mild green chiles, chopped
1/2 c cooked fresh corn kernels (optional)
2 T melted butter

Preheat oven to 400F.

Sift together the first 5 ingredients into a mixing bowl. In
another bowl, beat the sour cream into the eggs and gradually stir
in the buttermilk. Add the wet mixture to the dry and stir together
until well blended.

Stir in the grated cheese, jalapenos or chiles, and the optional
corn kernels. Pour the melted butter into a shallow 9-by-9-inch
aluminum pan and swirl it around until it coats the bottom and
sides. Pour the excess butter into the batter and stir it in.
Pour the batter into the pan.

Bake for 20 to 25 minutes, or until the top is golden and a knife
inserted into the center tests clean. Allow the bread to cool in
the pan and cut into 9 or 12 squares to serve.


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